All Recipes Archives - Page 14 of 48

St. Patrick’s Day Pretzels

March 2, 2017 By Holly

Happy Happy Thursday everybody!!! Okay, so I totally have such a fun treat to share with y’all today, but first a little tiny story time slightly involving these treats. I really had so much fun making these amazing pretzel bites on Sunday, I mean, look at how cute the little edible shamrocks are, and I was all ‘these are so perfect for St. Patrick’s Day.’

Well, I guess that whole luck of the Irish didn’t quite rub off when I made these because early early AM on Monday while driving to the gym, some unseen and unknown object was in the road, jumped up and cut about a 4 inch long gash in my tire. Let’s just say I didn’t get very far on that tire. Y’all, it was pitch black out and the road I was stopped on had no turn offs anywhere, so I’m just hanging out on a road that people fly by on with nowhere to go sitting with my flashers on.

I was a little terrified to be sure, but God bless the kind police officers who not only blocked the road so no one would hit me but also changed my tire. Also, you will notice down below that the ‘Recipe Card’ that usually accompanies my posts is for some reason not wanting to work, so I will be putting this recipe right here in the text, sorry if it looks super janky haha. I do absolutely love these pretzel bites though, so easy to make and hello, sweet and salty, my absolute favorite. I hope y’all had a wonderful day and thank you so much for stopping by!!!

chocolate melted and ready to be dipped…

then, ready for sprinkles…

Here’s the recipe:

INGREDIENTS:

12-15 Pretzel Rods (or More Depending on How Many You Need).
2 (12 Ounce) Bags of Wilton Candy Melts, Bright White.
St. Patrick’s Day Sprinkles, Any of Your Choosing.
Parchment Paper.

DIRECTIONS:

Place a medium sized sheet of parchment paper onto a flat surface.
In a tall microwave safe container such as a drinking glass, place 12-14 ounces of the Quik melts into it.
Place in the microwave for 1 minute at 50% power, take out, stir, then place back in at full power in 30 second intervals until completely melted.
Dip your pretzel rods into the melted chocolate until half of the pretzel is coated in the chocolate, let the excess drip off, and over a bowl, shake your sprinkles all over your pretzel until coated to your liking, place on your parchment paper.
Repeat with the remaining pretzels and let the chocolate set for about 10 minutes, then enjoy!!!

Repost – Mardi Gras Cupcakes

February 28, 2017 By Holly

~~~Happy Mardi Gras everybody!!! Please enjoy one of my absolute favorite cupcake recipes ever!!!~~~

It’s that time of year again folks…parades, beads, debauchery, ~~bad decisions~~ yes it’s Mardi Gras time. I have to be completely honest, the whole Mardi Gras thang wasn’t really on my radar until I moved to Louisiana where I lived for several years.

I didn’t even live anywhere close to New Orleans but right after the New Year, the unmistakable green, gold and purple beads and banners would start to pop up everywhere and my favorite was seeing people who would just redecorate their Christmas trees as Mardi Gras trees. Another constant fixture this time of year in Louisiana is the King Cake.

If you are not familiar with a King Cake, just think of a giant cheesy cinnamon-ey danish thing with a cream cheese or vanilla icing on top in the quintessential purple, green and gold colors…oh and don’t forget the little plastic baby you might find in the cake 🙂 I remember my first Mardi Gras season in Los Angeles going on a hunt for a King Cake, and not only could I not find one anywhere but no one had any idea what I was even talking about. Sooo, that’s when I decided I would make some cupcakes with the delicious King Cake in mind. These are an incredible french vanilla cake with spiced rum in the batter, topped with a butter rum glaze and a cream cheese cinnamon frosting, these are sooo moist and awesome y’all. If you’re wanting to get in the Mardi Gras mood this year, I think these will be perfect.

So let’s start with the cake mix…

Now add your pudding mix…

Now the melted butter…

The milk…

Now the eggs and vanilla…

The spiced rum and cinnamon…

Then mix, mix, mix…

Place in your cupcake liners…

Look how pretty and puffy they are…

Let’s start to make the frosting, there are 2 sticks of butter here but I ended up using 3…

Cream your butter…

Then add your cream cheese…

Cream these together, then add your powdered sugar…

Mix these together then add your cinnamon…

Butter rum glaze time… start with your butter…

Melt your butter…

Then add your water…

Then add your sugar…

Boil all of these ingredients together for 5 minutes stirring constantly…

Remove from the heat then add your rum slowly, it will sputter and spit a lot…

Stir until well incorporated…

Pour your glaze in a separate container, and dip the top of your cupcake into the glaze…

Look how pretty and shiny they are with the glaze…

Then pipe your frosting and enjoy…Happy Mardi Gras!

Mardi Gras Cupcakes

2015-02-15 20:35:16

Yields 22

French Vanilla Cupcake with a butter rum glaze and topped with a cream cheese cinnamon frosting.

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CUPCAKES

1 Box of French Vanilla Cake Mix.
1 Small Box of Instant French Vanilla Pudding Mix, Dry.
1 Teaspoon of Cinnamon.
1 Teaspoon of Vanilla.
4 Eggs.
1/2 Cup of Milk.
1 Stick (1/2 Cup) Unsalted Melted Butter.
1/2 Cup of Rum (I used Captain Morgan Spiced Rum).

CREAM CHEESE FROSTING

3 Sticks of Butter, Softened.
1 (8 Ounce) Block of Cream Cheese, Softened.
3 Cups of Powdered Sugar.
1 Tablespoon of Cinnamon.
1 Tablespoon of Meringue Powder (optional).

BUTTER RUM GLAZE

1 Stick of Butter.
1/4 Cup of Water.
1 Cup of Sugar.
1/2 Cup of Rum.

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Line 22 cupcake tins with liners and set aside.
In a bowl with a handheld or stand mixer with paddle attachment place all of your ingredients for your cupcakes and mix until all are well incorporated.
With an ice cream scoop place your batter in your cupcake liners until 3/4 of the way full.
Bake your cupcakes for 15-17 minutes or until they spring back to the touch, I took my cupcakes out at precisely at 16 minutes.
Remove from the oven and let cool completely.

FOR THE CREAM CHEESE FROSTING

With a hand held or stand mixer with paddle attachment, cream your softened butter until smooth, then add your cream cheese and cream together.
Then add your powdered sugar 1 cup at a time until fully incorporated.
Then add your cinnamon and meringue powder (if you want) then mix all until smooth.

FOR THE GLAZE

In a small saucepan place your butter on medium heat and melt your butter.
Once your butter is melted, add your water and sugar mixing all together and boil for 5 minutes stirring constantly.
Remove from the heat and slowly stir in the rum.
Let the glaze cool down a little then dip the tops of the cooled cupcakes in the glaze.
Once all of your cupcakes have the glaze on them, place back in the fridge covered for at least 30 minutes to make sure the glaze has set before piping your frosting on top.

Notes

I used a Wilton 16" disposable piping bag with a Wilton open star piping tip for the tops of my cupcakes.
You do not have to use meringue powder, but because cream cheese frosting has a tendency to not hold it's shape once piped, I thought it might help to stabilize it.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Skillet Nacho Casserole

February 23, 2017 By Holly

Happy Happy Thursday everybody!!! You know, for a ‘short’ week due to the holiday on Monday it sure as heck doesn’t feel like it, sheesh. Anybody else feel the same way? It’s like woohoo we get a long weekend, but instead of being relaxing, it’s like everything that should have been done on the day off has now multiplied x10 into the week.

Anyways, sorry I’m totally just rambling which is an unfortunate side effect of little sleep and too much caffeine haha. Let’s get to the good stuff, and I really mean the good stuff with this casserole, which is such an un-fancy word for the epicness that is this dish. I would like to preface this recipe with the simple fact that I might have a slight obsession with nachos. I know, it’s so simplistic of me but y’all, the cheesiness, the crunchiness, and the overall awesomeness that is nachos causes this obsession.

They are definitely one of my favorite and very often eaten cheat foods haha. So the recipe I’m sharing today is pretty much my food love wrapped up in the form of a casserole, and mostly cooked in a cast iron skillet, which is as I have said before is always a good idea. Y’all, this is so gooey and flavorful and definitely don’t forget to just go to town with this casserole with plenty of nacho chips–even if some are already baked into it. I hope you all get to enjoy this casserole soon and thank you so much for stopping by!!!

beef and onions into your skillet…

nice and browned…

diced tomatoes, tomato sauce, corn, black beans, taco seasoning…

all mixed in and bubbly…

covered and ready to simmer…

now 1/2 into your casserole dish (look at all of the awesome steam)…

now 1/2 the chips…

and 1/2 the cheese…

the rest of the beef mixture…

and the rest of the chips…

into the oven for a bit…

then the other half of the cheese…

then enjoy!!!

Skillet Nacho Bake

2017-02-20 14:55:51

All of the good stuff in nachos baked to perfection in a casserole.

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Ingredients

1 LB of Ground Beef.
1 Cup of Frozen Onions.
1 Packet of Mild or Hot Taco Seasoning.
15 Ounce Can of Black Beans, Drained and Rinsed.
15 Ounce Can of Yellow Corn, Drained.
15 Ounce Can of Diced Tomatoes, Undrained.
16 Ounce Can of Tomato Sauce.
3 Cups of Mild or Sharp Cheddar Cheese, Shredded.
2 Cups of Blue Corn Tortilla Chips, Crushed.
Extra Tortilla Chips for Dipping (Optional).
12" Cast Iron Skillet.
9x13 Casserole Dish.

Instructions

Preheat your oven to 350 degrees F, and heavily spray your 9x13 pan with non stick spray and set aside.
Place your ground beef and onions into your skillet, and on medium high heat, cook until the beef is browned, then carefully drain your skillet of the excess juice.
Now add your taco seasoning, black beans, corn, tomato sauce, and diced tomatoes to your skillet and mix in with your beef/onion mixture and bring to a slight boil.
Now lower the heat, cover and simmer the ingredients together for 18-20 minutes.
Now spread about half of your beef mixture into the bottom of your 9x13 pan and sprinkle half of your chips on top and half of the cheese on top of the chips.
Now pour the remainder of the beef mixture on top of that and the remainder of the chips on top of the beef (save the other half of the cheese for later).
Bake your casserole for 20 minutes, then spread the rest of the cheese on top and bake for another 7 minutes or until the cheese is nice and melted.
Serve with your favorite tortilla chips and guacamole and enjoy!!!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Immunity Smoothie

February 21, 2017 By Holly

Happy Happy Tuesday everybody!!! Did y’all have a nice long weekend I hope? I know I did, I got a lot done but I also got a lot of some much much needed sleep. I was feeling super run down due to the last several weeks of just going full throttle every single day, so it was certainly nice to actually feel rested and not have my alarm go off at 3:15 am for a couple of days haha.

Speaking of feeling run down, it seems like everyone I have been around has been sick, like full on cold/sinus-y/flu-y garbage and y’all no one has time for that mess, including me. Sooo, thinking that maybe y’all either have been a bit under the weather yourselves or around what feels like only sick folk, I think some major vitamins and minerals are in order.

This smoothie is chock full of beta-carotene, vitamin C and is also nice and anti inflammatory. As far as smoothies go this one is darn tasty, not at all too sweet due to the amount of carrots in this, but it’s a really nice flavor. Obviously, you can totally up the sweet factor by throwing in some more mango, but I really enjoyed this smoothie as is. I hope you’re having a wonderful (and healthy) week so far and thank you so much for stopping by!!!

seriously, everything into your blender…

blend, blend, blend…

and enjoy!!!

Immunity Smoothie

2017-02-20 13:14:23

Yields 2

Delicious and very nutritious smoothie with lots of vitamins and minerals to boost your immunity.

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Ingredients

1-1 1/2 Cups of Carrot Juice, Fresh If Possible.
1 Large Orange, Peeled & Seeds Removed.
1 Cup of Fresh Mango (I Used Frozen).
1 Cup of Ice.
Dash of Turmeric (Optional).
Blender.

Instructions

Place all of your ingredients into your blender, and blend until smooth.
Enjoy and feel better 🙂

Notes

I bought my carrot juice, with no sugar or anything added because I didn't have enough time to juice carrots, but please feel free to do just that.
If you want this sweeter, feel free to put in more mango and/or oranges.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Coconut Gin & Tonic

February 16, 2017 By Holly

Happy Happy Thursday everybody!!! I don’t know about y’all, but I’m guessing that some of you are just about sweeted out from Valentine’s Day. I don’t want to sound like I’m complaining, but on Tuesday it’s like everywhere I looked there was something delicious and usually chocolate being handed to me, like aaalll day, for real, people were practically throwing it at my head as they walked by.

Obviously, since it wasn’t my cheat day I didn’t have any, but now I have an armful of candy just sitting around looking at me, waiting to be noshed in a couple of days (insert maniacal laughter here). The next day, there were visible looks of shame and sugar hangover on many many faces, mixed with mumblings of needing more vegetables in their life. I’m totally not judging even a little bit, just so y’all know, I would have been right there with them if I had given myself free reign, but per usual I sat there and ate my grilled chicken with asparagus while eyeing the candy and saying things like, ‘just you wait you naughty little chocolates’, #totallynotkidding.

Anyways, enough candy talk, it’s almost the weekend, AKA Friday Eve to all of you, and if you still want to enjoy a lovely libation this weekend but very much minus the guilt, that is what I’m bringing y’all today. As I have said many, many times in the past, Gin & Tonics are my drink, like always, and since they tend to be on the very low spectrum of calories as far as drinks go, I thought I might throw in some coconut water (for hydration obviously) to see what would happen and it totally came out great. This is a not a sweet drink by any means, just a super light and fresh cocktail that won’t leave you feeling like poo later. I hope all of you are having a fantastic day, have a wonderful long weekend and thank you so much for stopping by!!!

all of the players in this game…

and enjoy y’all!!!

Coconut Gin & Tonic

2017-02-15 16:39:38

Yields 2

Fresh, light and on the verge of being healthy, this cocktail is perfect for those looking to watch their diet.

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Ingredients

8-10 Ounces of Coconut Water.
2-4 Ounces of Bombay Sapphire Gin.
2-4 Ounces of Tonic Water or Diet Tonic Water.
Fresh Limes For Garnish.
Shredded Coconut For Garnish (Optional).

Instructions

Fill your glasses 3/4 of the way full with coconut water.
Add 1-2 Ounces of Gin to each glass, then add 1-2 ounces of tonic water to each glass, stir, add a small squeeze of lime juice and enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Strawberry Cake With Whipped Chocolate Frosting

February 14, 2017 By Holly

Happy Happy Tuesday everybody and more importantly, Happy Valentine’s Day!!! I thought I would be a total cliché and make a strawberry cake to not only share with all of you, but also to share with all of my work peeps to say Happy Valentine’s Day to them too! (That’s why the pics below show a double recipe for the frosting fyi).

Obviously I can’t make a strawberry cake without chocolate frosting, because it doesn’t get much more Valentine’s Day than ~~overpriced~~ chocolate covered strawberries, ammiright? Juust kidding, kind of, hehe.

Strawberry cake has been a lifelong food love of mine, so really any reason to make this is a good one, especially since this is a recipe my mom has passed down to me, and it is beyond easy to make and did I mention insanely, awesomely good?

Yeah, it is, and then when you throw this mousse like whipped chocolate frosting on top, y’all, mmm, mmm, mmm, you just don’t even know. Basically I’m saying that you and your loved one(s) need this in your life, because this is too darn good to not make. I hope you all have a wonderfully love filled day and thank you so much for stopping by!!!

frosting first… flour and milk into your saucepan (PLEASE NOTE THE PICS OF THE FROSTING SHOW A DOUBLE RECIPE)…

after cooking up for a bit…

after that cools for a bit, place butter and sugar into your mixer bowl…

after whipping the heck out of it…

now add the flour/milk mixture…

now whip the heck out of this and now add the cocoa powder…

mix again…

now for the cake, literally every ingredient for the cake into your bowl…

all mixed up…

into your pan…

nice and baked, then frosted, yum!!!…

and enjoy!!!

Strawberry Cake With Whipped Chocolate Frosting

2017-02-12 14:38:46

Deliciously moist strawberry cake topped with a whipped chocolate frosting.

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THE STRAWBERRY CAKE

1 Box White Cake Mix.
1 (3 or 6 Ounce) Packet of Strawberry Jell-O.
3 Tablespoons of All-Purpose Flour.
4 Eggs.
1/2 Cup of Water.
1 Cup of Vegetable Oil.
1/2 of a (15.5 Ounce) Package of Frozen Strawberries In Syrup.
9x13 Pan.

THE WHIPPED CHOCOLATE FROSTING

5 Tablespoons of All Purpose Flour.
1 Cup of Milk
1 Tablespoon of Vanilla Extract.
2 Sticks (1 Cup) of Unsalted Butter, Softened.
1 Cup of Granulated Sugar.
2.5 Tablespoons of Cocoa Powder.

FOR THE STRAWBERRY CAKE

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, you can place all of your ingredients into your bowl, and mix just until smooth.
Spray your pan liberally with non-stick spray, and pour your cake batter into your pan.
Bake for 25 minutes, then loosely place aluminum foil on top of your pan and continue to bake 20 minutes, but be sure to check periodically because every oven is different, if it springs back to the touch in the middle it's done.
Let cool completely before frosting.

FOR THE FROSTING

In a medium sized sauce pan, place the flour and milk into it and on medium heat, and while stirring constantly cook the ingredients together until the consistency of thin mashed potatoes is reached.
Remove from the heat and stir in the vanilla extract, and now let this mixture cool to room temperature.
Once your flour/milk/vanilla mixture has cooled completely, with a handheld or stand mixer with a paddle attachment, place your butter and sugar into your bowl and whip and whip until light and fluffy.
Now add your milk/flour mixture into your butter/sugar mixture and whip, whip, whip until the consistency of whipped cream is reached (takes at least 5 minutes of constant whipping).
Now add your cocoa powder and mix until completely mixed in, now frost your cake and enjoy!!!

Notes

Please note that the pictures above for the frosting are a double recipe because I made 2 separate cakes when I made this recipe 🙂

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Kiss Me Quick Cocktail

February 9, 2017 By Holly

Happy Happy Cocktail Thursday y’all!!! Ok so I don’t know if you guys have realized yet, but next Tuesday is Valentine’s Day! Can you guys believe it? I can’t, the year is already flying by, but it’s totally worth it because Valentine’s Day is all about red, pink, hearts, themes, love and fun.

Luckily, today’s cocktail is aaaalll of those things, with a bonus of it being freaking delicious. This Kiss Me Quick Cocktail (OMG so cute right?) is a bit more work than most cocktails I post here, but I just couldn’t pass up making this lovely and beautiful raspberry sauce to go in it.

This delicious libation also includes pineapple juice (which IMO makes everything better) and Cake Vodka (also not too shabby haha). If you want to make this extra Valentine’s-ey then I highly recommend throwing in some cute heart sprinkles like I did for your Valentine. I think this is such a fun and fruity cocktail and I hope you get to make this too. Thank you so much for stopping by and I hope you have a wonderful day!!!

for the raspberry sauce… sugar and water…

then the raspberries…

after simmering for a while…

nice and strained (the fruit left over)…

back into your saucepan (minus the fruit leftovers) and cook for a bit longer…

raspberry sauce done…

now for the cocktail, raspberry sauce into your glasses…

then the pineapple juice and cake vodka…

and enjoy!!!

Kiss Me Quick Cocktail

2017-02-08 16:02:15

Yields 2

Delicious and fruity cocktail to enjoy with your Valentine, filled with a fresh raspberry syrup.

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KISS ME QUICK COCKTAIL

8 Ounces of Fresh Raspberry Sauce, Divided.
4 Ounces of Vanilla Cake Vodka, Divided.
8 Ounces of Pineapple Juice, Divided.

RASPBERRY SAUCE

1 Cup of Granulated Sugar.
2 Cups of Water.
12 Ounces of Fresh Raspberries.

FOR THE KISS ME QUICK COCKTAIL

Place 4 ounces of the raspberry sauce in each glass, then 2 ounces of the vodka in each glass, then 4 ounces of the pineapple juice in each glass, mix them up and enjoy!

FOR THE RASPBERRY SAUCE

In a medium saucepan, place the water and granulated sugar in it and on medium-high heat mix together until the sugar dissolves.
Now add the raspberries and bring to a boil, then lower the heat and let simmer for 25 minutes.
Remove your saucepan from the heat and strain the raspberry/sugar mixture over a bowl, throw away the fruit from the strainer then place the syrup back into your saucepan.
Simmer the raspberry sauce for 15 more minutes, then strain again, let cool and place into your drink.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

REPOST – Crock Pot Chocolate Lava Cake

February 7, 2017 By Holly

Happy Tuesday everybody!!! I FINALLY got my site working properly again–thanks to my sis LJ!! Anyways, this is hands down one of my absolute favorite recipes ever, so I had to share it again, because it’s too amazing to miss. I hope y’all are having a wonderful day and thank you so much for stopping by!

Happy Wednesday everybody!! Y’all, so I’m just going to go ahead and be 100% basic and say I can’t even with this Crock Pot Chocolate Lava Cake. That’s right everybody, this cake is so incredible, so decadent, so ding dang good that I was made mildly speechless with the first bite that I actually said ‘I can’t even, ‘ and maybe with a small moan and eye roll thrown in for good measure.

You guys, if you don’t have the ingredients for this cake at home, go ahead and just go to the store so you can get this stuff cooking as soon as possible. If you can imagine the way a moist milk chocolate cake mixed with warm gooey uncooked brownie mixed with ~~unicorns~~ with even more gooey chocolate then you might have a concept of how amazing this is.

Oh, and the fact that I basically threw the ingredients into the crock pot and left it for a few hours and came back to this amazing and decadent dessert makes it a billion times better than it already is. I may or may not have thrown some vanilla ice cream onto my ~~millionth~~ second bowl of it, so you know, just throwing that out there if you want to enjoy that too.

Also, if you’re looking for an easy & sexy dessert for your special Valentine this Sunday, then here you go, look no further. Have a wonderful day!!!

Cake batter first…cake mix, milk, eggs & oil…

yummies, cake batter…

into your Crock Pot…

for the pudding…pudding mix & milk…

after whisking for a few minutes…

now, pudding into your cake batter…

now, milk chocolate chips…

bake, bake, bake…not pretty y’all but looks are soo deceiving in this case

and enjoy!!!

Crock Pot Chocolate Lava Cake

2016-02-08 13:11:55

Decadent, gooey, milk chocolate cake easily made in a slow cooker.

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THE CAKE

1 Box of Super Moist Chocolate Fudge Cake Mix ( I Used Betty Crocker).
1 1/4 Cups of Milk.
1/2 Cup of Vegetable Oil.
3 Eggs.

THE LAVA TOPPING

1(4 Ounce) Box of Instant Chocolate Pudding and Pie Filling Mix (I Used Jell-O Brand).
2 Cups of Milk.
1 (12 Ounce) Bag of Milk Chocolate Chips.

FOR THE CAKE

Liberally spray your 6 quart crock pot with Baker's Spray, set aside.
In a large mixing bowl with handheld mixer, mix your cake mix, milk, eggs and oil together until smooth.
Pour your cake mix into your crock pot.
In a small/medium bowl place your dry pudding mix and milk into your bowl and whisk until it has thickened, about 3-5 minutes.
Pour your pudding into your cake batter in your crock pot, do not mix in.
Now pour the bag of chocolate chips on top of your pudding and cake batter.
Place your cover on top of your crock pot and on low setting cook for 2 hours & 30 minutes to 3 hours or until pudding is bubbling a little (Mine was done at about 2 hours & 45 minutes).
Place your crock pot on warm so your cake will not cook anymore & so that you can serve warm with vanilla ice cream!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

REPOST–Sweetheart Strawberry Cupcakes

January 31, 2017 By Holly

****Happy Happy Tuesday everybody!!! I just had to do a re-post on these, because y’all, how adorable are these little guys?!! Oh and sooo delicious, I mean chocolate and strawberry? Perfect combo! Valentine’s Day will be here before we know it so I can’t begin to emphasize how much y’all need these in your ~~mouth~~ life!! Have a wonderful day you guys, thank you so much for stopping by and GO FALCONS!!!****

~~~SIDE NOTE~~~I’ve been having some technical issues with my blog, so for the time being, it might look a bit wonky, sorry!

Oh how I love Valentine’s Day, even when I was single ~~for a million years~~ for a while I still loved it. It doesn’t hurt that it’s a holiday that is focused on all things chocolate, pink and red, and hello, chocolate covered strawberries are seriously one of the best things (food wise) I’ve ever received for this awesome holiday.

I’m a sucker for a fun and (obviously) delicious cupcake and wanted to recreate chocolate covered strawberries with my favorite strawberry cake recipe with a whipped chocolate frosting. This cake recipe is amazing, easy to make, tastes incredible, and even tastes better after a couple days because the strawberries in the mix moisten the cake even more. I also just so happened to have a small heart shaped biscuit cutter which I cut out the middle of the cupcake and filled with the whipped chocolate frosting. Oh my gosh y’all these are so incredible and just so darn cute I can’t even handle it 🙂 These would be wonderful to make for the sweetheart(s) in your life, or heck, just treat yourself.

Start with your white cake mix and 3 tablespoons of flour…

Then add your strawberry jello mix…

Then add your eggs…

Then add your water and vegetable oil…

Then add you strawberries…

Mix, mix, mix..look how yummy and pretty…

Bake up these lovelies…

So now for the frosting..start with milk and flour…

Heat and mix until it’s the texture of thin mashed potatoes and remove from the heat…

While the flour/milk mixture is cooling, take your butter…

Whip your butter until creamy…

Then add your sugar…

Whip, whip, whip until smooth and creamy…

Then add your cooled milk/flour mixture…

And whip the heck out of it until it’s the texture of whipped cream…

Then add your cocoa powder and mix, mix, mix…

Take your cupcake and with a small biscuit or cookie cutter cut out the cute little heart shape and sprinkle with powdered sugar…

You can use a piping bag or spoon to fill the heart with chocolate frosting…

Then enjoy!

So yummy…

Delicious!

Sweetheart Strawberry Cupcakes

2015-02-08 16:40:10

Yields 24

Deliciously moist strawberry cupcake filled with a wonderful whipped chocolate frosting.

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FOR THE CUPCAKES

1 Box of White Cake Mix.
1 Package of Strawberry Jello Mix.
3 Tablespoon of Flour.
4 Eggs.
1/2 Cup of Water.
1 Cup of Vegetable Oil.
1/2 Package of Frozen Strawberries in Syrup (16 Ounces) or Fresh Strawberries.

FOR THE FROSTING

1 Cup of Milk.
5 Tablespoons of Flour.
2 Sticks of Unsalted Butter, Softened.
1 Cup of Granulated Sugar.
3 Tablespoons of Cocoa Powder.

THE CUPCAKES

Preheat your oven to 375 degrees F.
Line 24 cupcake tins with liners and set aside.
With a handheld or stand mixer with paddle attachment mix your cake mix, flour, jello mix, eggs, water, vegetable oil and frozen strawberries until well incorporated.
With an ice cream scoop or spoon, fill your liners 3/4 of the way full and bake for 18-22 minutes or until they spring back to the touch.

THE FROSTING

In a medium saucepan over medium heat, heat your milk and flour stirring constantly until it becomes the texture of thin mashed potatoes and remove from the heat.
Let the flour/milk mixture cool completely.
In a stand mixer with paddle attachment or hand mixer whip your butter, then add your sugar and whip together until light and fluffy.
Now add your flour/milk mixture to the sugar and butter and whip, whip, whip until it is the texture of whipped cream.
Now add your cocoa powder and whip until completely incorporated.
Enjoy this amazing whipped chocolate frosting.

Notes

Since I used light colored cupcake tins I set my oven to 375 degrees F, if you are using dark colored cupcake tins set your oven to 350 degrees F.
I used a small heart shaped biscuit cutter to make the heart shapes in the cupcakes then used a Wilton disposable bag with a Wilton 12 tip to fill the hearts.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Cream Cheese M&M Dip

January 27, 2017 By Holly

Happy Happy Friday everybody!!! Okay, so this is going to be one of the absolute shortest posts ever. You know how not too long ago I said last week was absolutely bananas crazy busy at work? Yes, well this week has surpassed that and I’ve basically been running on an average of 4 hours of sleep a night and then working from dark to dark.

Basically what I’m saying is that I literally have had no time to do anything food post-wise, hence why this wasn’t posted yesterday, and hence again why I’m frantically writing this because y’all this dip is too stinking good not to share as soon as possible.

This dip is easy, it’s super quick and soooooo amazingly good. I mean, it doesn’t hurt that I dipped one of my absolute favorite cookies into it…droool. Anyways, so if you’re looking for that sweet and decadent dip for Super Bowl Sunday, here you go! I hope you have an absolute wonderful day, a wonderful weekend and thank you so much for stopping by!!!

Cream cheese and butter…

mix, mix, mix, then the rest of your ingredients…

mix, mix, mix…

now the mini M&M’s…

mix again…

and enjoy!!!

and enjoy again!!!

Cream Cheese M&M Dip

2017-01-27 12:32:34

Delicious cream cheese dip filled with Mini M&Ms.

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Ingredients

2 (8 Ounce) Blocks of Cream Cheese, Softened.
1 Stick (1/2 Cup) of Unsalted Butter, Softened.
3/4 Cup of Powdered Sugar.
1/2 Cup of Brown Sugar.
1 Teaspoon of Vanilla.
1 Cup of Mini M&M's.
Biscoff or Vanilla Wafer Cookies For Dipping.

Instructions

With a handheld or stand mixer with paddle attachment, place your cream cheese & butter into your bowl and beat until smooth.
Now add the powdered sugar, brown sugar and vanilla and beat again.
Add your mini M&M's and mix until just mixed in, serve and enjoy!!!

Notes

You can totally adjust the amount of M&M's used or you can substitute for chocolate chips or other flavored items that you might prefer.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/